Whole hops intended for use in beer brewing or elsewhere in the food industry
Evaluation of the appearance of hop cones is performed through visual inspection and sensory assessment.
beer
As with the DLG score sheet, the individual criteria are assessed on a five-point scale. The criteria judged in the evaluation represent a combination of factors pertaining to the assessment of quality (purity of aroma, purity of flavor, quality of bitterness, overall quality) and intensity (bitterness, hop aroma, fullness, liveliness). It is important to note that with reference to fullness, an optimum score is 3 or 4.
This method describes the procedure for conducting a taste test using the DLG tasting scheme for various types of water.
Water, table water, mineral water, water with added aroma
The DLG Score Sheet for Water concentrates primarily on the attributes of aroma and flavor. The appearance is evaluated for possible aberrations through verbal remarks.
Aroma
The highest number of points is awarded for a pure aroma impression without off-aromas.
A lower score is given for the evaluations “still pure” or “off-aroma”, whereby the latter must be accompanied by a specific description.
In extreme cases, the product can be classified as “not able to be evaluated”. Additional documentation of off-aromas can be recorded under the “other faults” section.
Flavor
From the perspective of the DLG, a water sample will receive the highest number of points when it tastes “pure, typical” and “balanced”. Deviation from these attributes, the absence of freshness, and also a limited, one-sided character accompanied by off-flavors should result in lower scores.
Due to the nature of their very hedonistic and general character, the terms “not completely true to style”, “not completely fresh” and “not completely balanced” are difficult to use objectively.
This method describes how to evaluate the odor of kernels in a lot of barley as part of the visual and manual inspection process.
Barley intended for the production of malt is to be evaluated on the basis of the characteristics described below.
Evaluation of the odor of barley using the human olfactory apparatus.
This method describes how to evaluate the moisture present in barley as part of the visual and manual inspection of a lot of barley.
Barley intended for the production of malt is to be evaluated on the basis of the characteristics described below.
Manual inspection of the moisture present in a lot of barley.
This method describes the conditions under which sensory analysis should be carried out.
beer, beer-based beverages, non-alcoholic beverages, mineral water
One of the basic prerequisites for properly conducting sensory analysis is the utilization of meaningful evaluation forms.